• 한국연초학회지
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• 제24권1호
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• pp.13-20
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• 2002

This study was conducted to evaluate the prediction of sensory attributes of tobacco smoke by the use of volatile oil components of tobacco. For analytical and sensory evaluations, twelve aging tobaccos (i.e., 3 crop years; 1998, 1999, 2000, and 4 stalk positions) were prepared in flue-cured and burley tobaccos. 61 volatile oil components and 5 sensory attributes such as irritation, impact, after taste, bitter and green were investigated. Irritation of flue-cured tobacco, and irritation and impact of burley tobacco were significantly increased with the ascending stalk position, whereas after taste of burley tobacco was significantly decreased. Significantly positive correlations among irritation, impact, and bitter were observed in flue-cured tobacco. A significantly positive correlation between irritation and bitter was observed, significantly negative correlations between after taste and irritation and between after taste and impact were observed in burley tobacco. Except for green of burley tobacco, all probabilities of multiple linear regression equations between volatile oil components of tobacco and sensory attributes of tobacco smoke were significant(P$\leq$0.05). This study suggests that the multiple linear regression equations may be useful to predict the sensory attributes of tobacco smoke with a few selected volatile oil components of tobacco.

• 한국식품영양과학회지
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• 제45권4호
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• pp.518-523
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• 2016

건여주의 다양한 가공식품 개발을 위하여 영양성분 및 생리활성을 분석하였다. 건여주의 영양성분으로 일반성분은 탄수화물 87.20%, 수분 6.10%, 조단백질 3.31%, 조지방 1.08% 및 조회분 2.31%였고 비타민 C 함량은 908.84 mg/100g으로 분석되었다. 무기질 중 칼륨의 함량이 가장 많이 함유되어 있었고 다음으로 Mg, P, Na, Ca, Zn, Cu, Mn 순으로 검출되었다. 가장 많이 함유된 아미노산은 arginine, urea, asparagine, ${\gamma}-aminobutyric$ acid, alanine이며, 전체 아미노산에 대한 필수아미노산 함량 비율이 37.86%로 나타났다. 건여주의 생리활성은 70% 에탄올로 추출하여 측정하였다. 총 폴리페놀 및 플라보노이드 함량이 각각 36.08, 15.66mg GAE/g으로 나타났다. 2,2-Diphenyl-1-picrylhydrazyl 라디칼 소거능의 $IC_{50}$은 9.81 mg/mL로 나타났다.

• Molecules and Cells
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• 제46권7호
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• pp.451-460
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• 2023

Animals generally prefer nutrients and avoid toxic and harmful chemicals. Recent behavioral and physiological studies have identified that sweet-sensing gustatory receptor neurons (GRNs) in Drosophila melanogaster mediate appetitive behaviors toward fatty acids. Sweet-sensing GRN activation requires the function of the ionotropic receptors IR25a, IR56d, and IR76b, as well as the gustatory receptor GR64e. However, we reveal that hexanoic acid (HA) is toxic rather than nutritious to D. melanogaster. HA is one of the major components of the fruit Morinda citrifolia (noni). Thus, we analyzed the gustatory responses to one of major noni fatty acids, HA, via electrophysiology and proboscis extension response (PER) assay. Electrophysiological tests show this is reminiscent of arginine-mediated neuronal responses. Here, we determined that a low concentration of HA induced attraction, which was mediated by sweet-sensing GRNs, and a high concentration of HA induced aversion, which was mediated by bitter-sensing GRNs. We also demonstrated that a low concentration of HA elicits attraction mainly mediated by GR64d and IR56d expressed by sweet-sensing GRNs, but a high concentration of HA activates three gustatory receptors (GR32a, GR33a, and GR66a) expressed by bitter-sensing GRNs. The mechanism of sensing HA is biphasic in a dose dependent manner. Furthermore, HA inhibit sugar-mediated activation like other bitter compounds. Taken together, we discovered a binary HA-sensing mechanism that may be evolutionarily meaningful in the foraging niche of insects.

• 한국식품저장유통학회지
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• 제30권4호
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• pp.663-668
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• 2023

인삼의 쓴맛 성분을 규명하기 위해 전자혀를 이용하여 여러 인삼성분의 쓴맛 강도를 측정한 결과, ginsenoside와 알칼로이드 성분의 쓴맛 강도가 높은 것으로 나타났다. 이 중 알칼로이드 성분은 고려인삼 내 함량이 낮아 인삼의 쓴맛에 실질적인 영향이 미비할 것으로 판단되며 함량이 높은 ginsenoside가 쓴맛에 미치는 영향이 클 것으로 사료된다. Ginsenoside는 인삼 고유의 활성성분으로 큰 폭의 ginsenoside 함량감소는 인삼의 고유 기능성에 부정적인 영향을 줄 수 있으므로, 기호성을 높여 시장성을 확대하고자 인삼의 쓴맛을 경감하기 위하여는 ginsenoside Rb₁을 비롯한 인삼 내 함량이 높고 쓴맛이 강한 ginsenoside를 다른 ginsenoside로 전환시키는 가공방법을 개발하는 것이 바람직할 것으로 판단된다. 또한, 전자혀와 실제 사람의 미각과는 차이가 있을 수 있으므로 향후 사람의 미각에 대한 직접적인 추가 검증 연구도 필요하다고 사료된다.

• Journal of Korean Neurosurgical Society
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• 제53권5호
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• pp.303-304
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• 2013

Rhabdomyolysis is a rare but potentially life-threatening disorder caused by the release of injured skeletal muscle components into the circulation. The authors report a case of severe head injury, in which a hyperosmolar state and continuous seizure complicated by severe rhabdomyolysis and acute renal failure evolved during the course of treatment resulted in a fatal outcome despite intensive supportive treatment. Our bitter experience suggests that rhabdomyolysis should be born in mind in patients with severe head injury who may develop hyperosmolar state and continuous seizure.

• Applied Biological Chemistry
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• 제23권2호
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• pp.89-105
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• 1980

Soysauce was made in the salt concentrations of 22.0% and 28.5%, and the changing aspects in nucleotides and their related compounds, free amino acids, free sugars and non-volatile amines which are related to the taste components during the fermentation process with a view to examining the taste components in the ordinary Korean soysauce were studied. And then artificial soysauce was prepared by applying the values derived from the analysis and measurement, and its sensory evaluation was performed. As the result of the sensory evaluation of artificial soysauce prepared according to the value of components analyzed from soysauce which had been fermented for fourty days in the salt concentration of 22.0%, it has been found that artificial soysauce was similar in taste to ordinary Korean soysauce. So, the following facts have been found: glutamic acid and aspartic acid have MSG-like taste, and IMP has a synergistic effect with these acids, which play great roles in ordinary Korean soysauce; both free sugars such as galactose and amino acids such as glycine, alanine and lysine have sweet taste; both amines such as tyramine and histamine, and amino acids such as valine, leucine, isoleucine, and phenylalanine have bitter taste; these components, combined with saline taste of salt and sour taste of organic acids, are assumed to form the unique taste in the ordinary Korean soysauce.

• Journal of Biosystems Engineering
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• 제27권3호
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• pp.249-258
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• 2002

The fourteen different electrodes coated with polymeric lipid membrane were evaluated to selectively monitor the sweet, salty, sour and bitter tastes, and umami. The polymeric lipid membrane consisted of the three components, or polymer matrix, plasticizer and electroactive material, the compositional ratio of which was 1:1.25:1. Herein, the 14 different electroactive materials were used. Sucrose, NaCl, citric acid, caffeine and MSG were used as standard materials of sweet, salty, sour and bitter tastes, and umami. The linear responses of each electrode regarding 5 tastes were analyzed by means of the correlation coefficient between electric potential difference and concentration of a taste material when the linearity was based on a linear model and a thermodynamic model, respectively. As fur salty taste, the electrode coated with valinomycin had a selective linearity at the significance level of 0.01. For monitoring sweet taste, the electrode with oleylamine and the electrode with the mixture of tai-n-octylmethylammonium chloride and dioctylphosphate (2:8) showed the significant linearities at the levels of 0.05 and 0.10, respectively.

• 한국식품영양과학회지
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• 제28권2호
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• 식품보건융합연구
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• 제9권2호
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• pp.19-24
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• 2023

In this study, we tried to compare and analyze the taste components of Korean Ganjang made by a conventional method on a small scale and aged for 3 years and brewed Ganjang produced by a large company. As a result of the study, a total of 22 types of free amino acids in liver were detected. The main amino acids of Korean Ganjang were glutamic acid, lysine, serine, citrulline, alanine, and leucine, then, the main amino acids of brewed Ganjang were leucine, glutamic acid, aspartic acid, valine, serine, alanine. The content of glutamic acid in the composition of free amino acid was 12133.69 mg/mL, more than twice as much as that of Korean Ganjang. The content of leucine (bitter taste) was 5933.37 mg/mL of brewed Ganjang, which was 2.9 to 7 times higher than that of Korean Ganjang. Overall, the content of glass amino acids with savory, sweet, and bitter flavors was found to be very high in brewed Ganjang (BGS) than in Korean Ganjang (KAS, KBS, and KCS). On the other hand, GABA was 456.43 mg/mL for Korean Ganjang KBS, 3.3 times higher than brewed Ganjang. Brewed Ganjang had higher glucose content, inorganic content, iron (Fe), organic acid lactic acid and acetic acid content than Korean Ganjang. Korean Ganjang was found to contain high saturated fatty acids, calcium (Ca), and sodium (Na).

• 전기학회논문지P
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• 제58권3호
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• pp.257-262
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• 2009

Capacitor is basically used for the power-factor compensation and sometimes as the passive filter to reduce harmonics of nonlinear load. Since the impedance of capacitor is inversely proportional to the frequency. The harmonic current may result in the problems of voltage distortion and resonance. Capacitor has easily fall under by two harmonic components, a nonlinear load and a distorted utility voltage. The amplified harmonic current and voltage may damage power capacitor. Hence the pre-investigation of harmonic is needed before designing and application the power factor for reducing fault rate. In this paper, we analyzed that voltage and current with harmonics components act on the capacitor under the resonance condition. we concluded that both voltage and current harmonics have an bad effect on the capacitor and current harmonics is a bitter rather than effect by voltage harmonics.